Rajma (Kidney Beans)
Follow this easy rajma chawal recipe, which is a slight variation to rajma, one of the most popular dishes in north india from punjab.in this punjabi rajma chawal delicacy, cooked kidney beans is excitingly flavoured with a wide array of ingredients ranging from ginger and green chillies to tomatoes.
Recipe Summary Rajma (Kidney Beans)
This is a typical Punjabi recipe that is enjoyed with rice by all!Ingredients | Homemade Rajma Chawal Images1 pound dry kidney beanswater to cover¼ teaspoon ground turmericsalt to taste1 tablespoon vegetable oil3 tomatoes, chopped1 onion, minced1 (2 inch) piece fresh ginger, minced2 cloves garlic, minced1 teaspoon cumin seeds2 teaspoons garam masala2 teaspoons ground coriander½ teaspoon red chile powder¼ teaspoon heeng (asafoetida powder)2 teaspoons curd (plain yogurt)2 sprigs fresh cilantro, leaves finely choppedDirectionsPlace kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse kidney beans.Combine kidney beans, ground turmeric, and salt in a pressure cooker; add enough water to cover beans. Cover pressure cooker with lid and cook beans according to manufacturer's instructions until tender, about 20 minutes. Release pressure from pressure cooker.Heat oil in a skillet over medium heat; cook and stir tomatoes, onion, ginger, garlic, and cumin seeds until heated through and fragrant, 2 to 4 minutes.Mix garam masala, ground coriander, red chile powder, and heeng into tomato mixture; simmer for 2 minutes. Add kidney beans and curd; simmer until heated through, about 5 minutes. Top rajma with cilantro.Info | Homemade Rajma Chawal Imagesprep: 15 mins cook: 30 mins additional: 8 hrs total: 8 hrs 45 mins Servings: 6 Yield: 6 servings
TAG : Rajma (Kidney Beans)Side Dish, Beans and Peas,